Beef Chili with Beans

243 reviews, 4.7 star(s). 91% would make again

Ready in 1 hour 30 minutes

This chili with beans and meat recipe is a favorite in our house, and can be seasoned to taste to create a mildly flavored dish or one that is extra hot for those who enjoy some additional spice. As is, this chili is not too spicy but has just enough kick and the ingredients that go into it, give it teriffic depth of flavor.

"What an easy recipe! I made this chili several times since I first joined a year ago, and I only just remembered to leave a review today. It is wonderful. Not too thick, not too thin. My favorite ingredient is using the roma tomatoes I'm growing in my garden. And the aroma of the combined spices when it is cooking uncovered is just incredible. As a single person, I cut the recipe in half and still have at least two servings of leftovers that I can freeze and enjoy whenever I want. Highly recommended."


2 tablespoons vegetable or corn oil
2 cups onions; chopped - cut into 1/4-inch pieces
1 cup bell pepper; chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic; minced (or pressed through garlic press)
4 tablespoons chili powder; (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef; (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans; - drained and rinsed
1 28-oz can diced tomatoes; - with juice
1 28-oz can tomato puree
table salt

Original recipe makes 8 Servings



Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.

Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.

Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.

Makes about 8 to 10 servings.

Slow Cooker:

Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.

Cooks Notes:

If you're a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne...or maybe add a couple seeded and diced jalapeno peppers.

The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.


A good bowl of chili is not complete without its condiments. Some good choices for condiments include sour cream, your favorite shredded cheese(s), diced fresh tomatoes, chopped green onions, chopped red onion, diced avocado, chopped cilantro leaves, sliced jalapenos, hot pepper sauce and, of course, Fritos!

Verified by stevemur
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made with mushrooms and fresh parsley added




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Calories Per Serving: 494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Emma Peel's Chili con Carne (Beef Chili with Beans)

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Amazing! We love spicy, so I threw in some ghost pepper seasoning and sriracha. Very good chili!
Samag93 1w ago

Made this yesterday in the crock pot. My number 1 chile from now on! Yum!!!!
AndiSavage 3w ago

I tried this recipe for our Halloween block party, and everyone loved it. I will be cooking this at our Firehouse next.
Capistran 3w ago

This was fantastic. Next time I'm going to add an extra can of beans.
loucksc 8m ago

A very nice chili. Nice consistency and perfect portion of beef to bean (not too many). This is delicious and will be my staple recipe!
JanetteS 8m ago

Pretty basic. But just how I like it.
emnikkel 8m ago

This is my new favorite chili recipe. Perfect level of spice for our children and not too many beans. As promised, the flavor was improved the next day (although it was very good when fresh).
SenseiHeidi 9m ago

This will be my go to recipe for chili for now on
Annegriggs 9m ago

koffke 9m ago

Excellent recipe. Will have this as a favorite. Only mods were to add a couple of stalks of celery (diced) and 1/2 pkt of prepared chili seasoning with the spices in this recipe (for 4 servings). We prefer a spicy chili.
JanetteS 9m ago

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